Description
A bright and tasty pasta salad featuring cheese tortellini, fresh vegetables, and a tangy dressing. Perfect for picnics and potlucks!
Ingredients
Scale
- 20 oz refrigerated cheese tortellini
- 1 pint cherry tomatoes, halved
- 1 cucumber, peeled and chopped
- 1/2 red onion, thinly sliced
- 2 cups baby spinach or arugula
- 1 cup pitted kalamata olives, chopped
- 1 cup fresh mozzarella balls (bocconcini)
- 1/2 cup chopped salami or pepperoni
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 tbsp Dijon mustard
- 1 tsp honey
- 1 clove garlic, minced
- 1/2 tsp dried oregano
- Salt and pepper to taste
Instructions
- Boil a large pot of salted water, add tortellini, and cook per package instructions until al dente. Drain and rinse under cold water to cool.
- In a jar, add olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt, and pepper. Close the jar and shake until smooth.
- Pour half the dressing over the warm tortellini and toss gently. Let sit for 10 minutes.
- Add tomatoes, cucumber, red onion, olives, mozzarella, salami, Parmesan, spinach, and basil to the bowl.
- Pour the remaining dressing over the salad and gently toss until combined.
- Cover and refrigerate for at least 2 hours to meld flavors.
- Toss again before serving, taste, and adjust seasoning if necessary. Garnish with basil and Parmesan if desired.
Notes
Serve chilled or at room temperature. Pairs well with grilled chicken or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg